Baked in the oven, this Boursin Tomato Pasta is going to be your newest go-to recipe. The simplicity of it is hard to beat and since the main ingredients are fresh tomatoes and Boursin, it’s full of great flavour without needing to spend a long time tending to it. You simply bake the garlic, tomato and Boursin, then mix in the pasta along with pasta water (important!) – that’s it! We did a baked boursin pasta not long ago with artichokes too if you like this recipe.
Ingredients you'll need to make this Boursin Tomato Pasta
Tomatoes (we used medium tomatoes in the video as that’s what we could find at this time of year in supermarket but if you can find gorgeous on the vine cherry tomatoes, those would be best)
A whole garlic head (yes, a whole head! It won’t overpower the dish, don’t worry, since we roast it alongside the tomatoes in a good drizzle of olive oil. This mellows the flavour so you get this sweet caramelised flavour in the pasta)
Spaghetti (use whatever pasta you have in, I like a long pasta here like spaghetti or linguine but it won’t impact the recipe)
Boursin (garlic & herb is the classic Boursin cheese flavour – they do have other ones but this is the best one in my opinion and best here)
Chilli flakes (just for a little bit of warmth in the dish but if you are making for children, you can of course leave out)
Fresh basil
Parmesan
Olive oil
Sugar
Salt & Pepper
Oregano
Step-by-Step Help
Make sure you cover the garlic head in oil so it doesn't burn. Once it's roasted, the bulbs will pop out when you squeeze it and these garlic cloves are so sweet and mellow. Mix into the roasting tray, smashing the tomatoes as you do and mixing with the Boursin to create a creamy Boursin tomato sauce.
Frequently Asked Questions
Boursin is a French cheese. It’s soft but also slightly crumbly (it’s delicious with bread/crackers if you haven’t tried that before!) and the flavour we are using here is garlic & herb. It is really quite garlicky, which makes it so delicious in this recipe.
Since this pasta is baked, the pasta water is important here because it loosens the baked tomatoes and Boursin into a creamy silky sauce. The fact that it was used to cook the pasta is important as it means the water is starchy. This means that it won’t thin out the sauce like it would if you used water from the tap. It also means it will stick to the pasta, clinging to each strand.
I really would use fresh tomatoes here, they roast best and you get the best flavour once they’ve burst and blistered.
More pasta recipes you might want to try
Spicy Tomato Nduja Pasta
Baked Artichoke & Lemon Pasta
Creamy Lemon Pasta
White Pesto Pasta
Boursin Tomato Pasta
Easy baked Boursin Tomato Pasta that makes a minimal effort creamy sauce. Delicious.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 2-3 1x
Ingredients
- 600g ripe medium vine tomatoes, halved (or cherry tomatoes work very well here!)
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- 2 tbsp olive oil
- Salt and pepper to taste
- ½ tsp dried oregano
- 1 tsp caster sugar
- 225 g spaghetti
- 1⁄2 tsp chilli flakes
- 2 x 150g Garlic & Herb Boursin rounds
- 20g Parmesan
- Handful of fresh basil leaves
Instructions
- Preheat the oven to 200°C (400°F).
- Place the Boursin in a baking dish. Scatter over the halved tomatoes. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes. Add the oregano and sugar, then drizzle with olive oil and season with salt and pepper.
- Roast in the preheated oven for about 25-30 minutes or until the tomatoes are blistered, caramelized, and the garlic is soft.
- While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240ml (1 cup) of pasta cooking water before draining (you won’t add all of it to the sauce but it’s good practice to reserve a large amount just in case)
- Once roasted, squeeze the soft garlic cloves out of the skin and mash together with the tomatoes with a wooden spoon, beating in the creamy Boursin to create a delicious sauce. Add around 60ml (¼ cup) of the reserved pasta cooking water and stir until creamy.
- Add the cooked pasta to the pan and stir until the pasta is evenly coated with the sauce. Add the chopped basil leaves and add more pasta cooking water if the sauce appears too dry. Add the Parmesan and stir well. Taste and adjust the seasoning, adding more salt or pepper if needed. Top with more Parmesan, some fresh basil and enjoy!
Equipment
Our Place | Mini Perfect Pot 2.0
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Susan Rosenthall says
I made this the other night! Added some spinach. It was SO good! But now, the next night, after refrigerating it overnight, the sauce is no longer creamy but just greasy..... Is there any way I can "reconstitute" it back to the wonderful creaminess it had when I first made it?!! Help please!!!